Healthy Snacks For Weight Loss

With these east to make, simple and super healthy snacks you can now satisfy those anytime hunger pangs. Eating healthy is very important specially the snacks which we aren’t too particular about. Here are some very healthy snack recipes to ensure you fulfill your hunger pangs while staying healthy at the same time

High protein choco energy bars

Ingredients

  • 1 cup peanuts
  • 3/4 cup sesame seeds
  • 3/4 cup almonds
  • 3/4 cup dessicated coconut
  • 3/4 cup jaggery (crushed)
  • 50-60 grams 99 % dark chocolate

Instructions

  • Dry roast peanuts on low heat
  • Dry roast almonds on low heat
  • When almond are almost done, add sesame seeds and roast them on low heat
  • Now add coconut and roast on low heat
  • Crush the jaggery into small pieces
  • Remove the skin from the roasted peanuts
  • Add all the roasted ingredients to a bowl and mix
  • Now grind the roasted seeds and nuts mixture
  • Grease a tray or plate or line it with parchment paper
  • Now melt the jaggery in the same pan with very little water, on low heat
  • When the jaggery is 85 % melted, add the dark chocolate
  • Mix the both well
  • Once melted, add the grinded mixture mixture into the pan
  • Combine everything, don’t switch off the heat unless all is combined
  • Once done, transfer the moxture into the prepared tray
  • Press it properly with a spatula
  • Keep this aside for 40 minutes to upto 2 hours
  • Once set, cut it into  the desired shape
  • Enjoy it as a anytime snack

Namkeen Chivda

Ingredients

  • 1/2 cup bajra flakes
  • 1/2 cup rice flakes
  • 3/4 cup murmura
  • 1/4 cup almonds
  • 1/2 cup peanuts
  • 12-14 cashews
  • 1 tbsp raisins
  • 1.5 tbsp roasted chana dal
  • 1/4 cup coconut flakes
  • 3-4 sprigs curry leaves
  • 1 tsp mustard seeds
  • 1.5 tsp olive oil
  • 1 cup phool makhana
  • Some spices like turmeric, salt to taste, red chilli powder, amchur powder, 1 tsp jaggery powder and chaat masala

Instructions

  • In a pan, add rice poha and bajra flakes and dry roast them
  • Dry roast on low heat and keep stirring
  • Add puffed rice and roast the same on low heat
  • Once done, transfer the roasted mixture on a tray
  • Once the oil is heated, add the mustard seeds
  • When the mustard seeds start to crackle, add cury leaves
  • Add roasted chana dal and peanuts
  • Roast the peanuts with tadka on low heat
  • Once the peanuts are roasted, add almonds and roast them
  • Add cashews and raisins and roast them too on low heat
  • Add turmeric and cook it slightly
  • Add coconut flakes and roast slightly
  • Add the dry roasted mixture and mix well
  • Switch off the flames once mixing is done
  • Your healthy namkeen mixture is ready

Vegan hot chocolate

Ingredients

  • 15 grams dark chocolate
  • 1 tbsp cocoa powder
  • 1 date
  • 8 cashew nuts
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ginger and nutmeg powder
  • 1.5 cups water

Instructions

  • Add all the ingredients in a glass or large cup
  • Add 3/4 cups of luke warm or room temperature water
  • Leave it aside for minimum 3 hours
  • After soaking, all ingredients and flavours will get nicely mixed
  • Add the mixture to a blender with little water and blend to make a smooth paste
  • Now place a pan on heat with some water
  • Once the water starts to boil, add the blended mixture to the pan and mix well
  • You can add jaggery powder to sweeten it up little bit more
  • Cook the mixture on low heat and stir constantly
  • Once it starts to boil, remove it from heat
  • Your vegan hot chocolate is now ready

Hara bhara kebab

Ingredients

  • 1/2 cup roasted chana dal
  • 1/2 cup roasted peanuts
  • 1 cup boiled peas
  • 1 boiled potato
  • 1/2 cup bathua
  • 1/2 cup methi
  • Fresh coriander, salt to taste, black pepper
  • Spice mix, amchur, chaat masala and red chilli powder

Instructions

  • Add the roasted chana dal into a grinder and make a fine powder
  • Now add the roasted peanuts into the grinder and make a coarse powder
  • Add the boiled peas in the grinder and make a paste
  • Transfer the paste in a large bowl
  • Using a grater or masher, mash the boiled potato into the bowl
  • Add the chopped green and mix well
  • Now add the roasted chana powder and crushed peanuts into the bowl
  • Add the balance ingredients
  • Now use your hands to mix everything and make a dough
  • Take small portions of the dough and make round patties
  • Add 2-3 tsp of olive oil into a pan
  • Once the oil is heated, place the patties in the pan
  • Coom on low to medium heat till they turn crispy brown
  • Your hara bhara kebab is now ready

Atta paneer momos

Ingredients

  • 1.5 cup whole wheat atta
  • 3/4 cup water
  • Salt to taste
  • Oil / ghee
  • 350 grams crumpled paneer
  • 1 finely chopped oninon
  • 1 finely chopped small carrot
  • 3-4 finely chopped garlic cloves
  • 1 finely chopped capsicum
  • Red chilli powder, garam masala powder, amchur powder, paprika and black pepper powder

Instructions

  • Add oil / ghee in the dough and mix well by rubbing with hands
  • Add salt to taste and knead the dough for 5-6 minutes using your palms
  • Dough now should be smoothe and light
  • Appply some water on top of dough and cover or use a damp cloth to cover
  • Rest the dough for minimum 15-20 minutes
  • In a pan, add some olive oil
  • Add garlic and finely chopped onion and cook it until it turns transparent
  • Add the finely chopped carrot and capsicum
  • Cook for some time and add salt to taste
  • Add the red chilli powder, garam masala powder, amchur powder, paprika and black pepper powder and give it a nice stir
  • Add the panner crumble and mix well, break the large chunks with a spatula
  • Don’t overcook and keep stirring
  • Switch off the flame and let it cool down
  • Knead the dough again for a few minutes untill it becomes smooth
  • To make momos, take small portion from the dough and roll it again into thin disc
  • Thinner the sheet the better these wheat momos will taste
  • Place the prepared panner filling into the middle and start to seal the momos
  • Lift one side of the edge and start to pleat, towards the end, join the pleats in the centre
  • Pinch and make the sealed portion thin
  • Heat a steamer (can be a idli pot as well)
  • Place the mould in pot once the water starts to boil
  • Now steam for 9-10 minutes and once done, switch off the heat and let it sit for a few more minutes
  • You can saute these momos in some ghee to get tandoori crispy momos

Peanut jaggery chikki

Ingredients

  • 1.5 cup peanuts
  • 1 & 1/4 cup jaggery

Instructions

  • Dry roast the peanuts on low heat, keep stirring in between to avoid bruning from one side
  • Break the jaggery into small pieces
  • Remove the skin of the peanuts
  • You can directly grease the surface, use ghee or coconut oil for greasing
  • Grease you rolling pin or prepare another butter paper by greasing it on one side
  • Now in the same pan, add little water
  • Add crushed jaggery into the pan and melt it, keep the heat to lowest possible
  • Once melted, keep some water in a bowl
  • Take some melted jaggery and drop it into the bowl
  • Check the consistency, jaggery shouldn’t come out stretchy or soft
  • Cook jaggery until when you drop it in bowl with water, it turns crunchy and slightly hard
  • Once you get the desired consistency, add peanuts into the pan and mix well
  • Now, quickly transfer the mixture on to the greased surface
  • Remove the top parchment paper and using a knife, put marks on the mixture to get shapes of your choice
  • After 10-15 minutes, the chikki will be set
  • Enjoy it as a anytime snack

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